Crunchy Chili Lime Shrimp:
This is the second installment of our springtime dinner series. Quick, family-friendly, and bursting with flavor, this shrimp dish comes together quickly with a flavor-packed sauce and crunchy tortilla chips.
Ingredients
- 2 pounds uncooked shrimp (26-30 per pound), peeled and deveined
- 1 teaspoon paprika
- 1 teaspoon ground ancho chili pepper
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 garlic cloves, minced
- 1 medium lime (for zest and juice)
- 1 cup coarsely broken tortilla chip pieces
- 1/4 cup chopped fresh cilantro
- 1/4 cup olive oil
- 1 cup cherry tomatoes, halved
- 1 medium ripe avocado, peeled and cubed
- Optional: Small red peppers, additional lime wedges, diced green onion and cilantro
Directions
- Preheat oven to 425°. Combine the minced garlic, paprika, ancho chili pepper, cumin, salt and pepper in a large bowl, and mix well.
- Add the shrimp to the bowl of seasonings and coat the shrimp well.
- Place the shrimp in a single layer on a greased 15” x 10” X 1” baking pan.
- Finely grate zest from lime into a separate bowl. Cut lime crosswise in half and squeeze the juice into the bowl. Add cilantro and olive oil to the bowl and mix well.
- Drizzle the lime-oil mixture over shrimp in baking pan. If you like extra spice, then add a few red peppers to the baking pan. Bake shrimp until they turn pink, 12-15 minutes.
- Remove from oven and place shrimp (and optional peppers) on a serving platter. Top with halved cherry tomatoes, pieces of corn chips, and diced avocado. If desired, serve with additional lime wedges, diced green onions, and/or cilantro.
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